An original recipe from Aleppo cuisine in which small meatballs are slow-cooked in a sour cherry sauce. With its sweet-sour balance and pine nut garnish, it offers an unusual meatball experience that draws attention at guest tables.
Knead the ground meat, strained onion, parsley, allspice, salt, and black pepper, then shape into small walnut-sized köfte.
Boil the sour cherries, sugar, pomegranate molasses, and water in a pot, and cook for 10 minutes until the cherries soften.
Drop the köfte into the boiling cherry sauce one by one and cook over low heat until the sauce thickens. Caution: make sure the sauce is at a rolling boil when adding the köfte.
Sprinkle the köfte with toasted pine nuts and serve hot.
Important: When sweetening the sour cherry sauce, add the sugar gradually and taste as you go — the tartness of sour cherries can vary by type. Caution: Make sure the sauce is at a boil when adding the meatballs, or they may fall apart. Allergens: contains pine nuts.
Adding an extra pinch of pomegranate molasses to the sauce makes the sourness of the sour cherry feel more balanced and deepens the sauce's color; canned sour cherries give the same result when fresh ones are out of season.
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